Zucchini Herb Soup

Makes about 6 cups

1     tablespoon extra virgin olive oil
2     medium leeks, white and light green
       parts, sliced
4     medium zucchini (about 2 pounds), cut
       into large dice
1     teaspoon kosher salt, divided
2     cups vegetable broth
1     cup fresh basil leaves
½    cup fresh mint leaves
¼    cup heavy cream (optional

Nutritional information per serving (about 1 cup):
Calories 110 (19% from fat) • carb. 16g • pro. 4g• fat 2g • sat. fat 1g • chol. 5mg • sod. 912mg• calc. 51mg • fiber 3g

1. Put the olive oil into a large saucepan over
medium heat. Once the oil is hot, add the
leeks. Stir over medium heat until vegetables
soften, about 8 to 10 minutes.
2. Once soft, add the zucchini with the salt, stir
ingredients together until well coated. Add the
stock and ½ of the herbs. Turn the heat up to
bring mixture to a boil. When the soup comes
to a boil, reduce the heat in order to maintain
a simmer. Simmer until the zucchini is tender.
3. Once tender, add the remaining fresh herbs.
Blend until smooth. To help facilitate blending,
tilt pot to one side, so the blender blade guard
is completely submerged.
4. Taste and adjust seasoning, add remaining
salt to taste if necessary.